The National Cook Book, 9th ed.

by Hannah Mary Peterson

FRENCH SLAW.

172. Shave the cabbage as for other slaw.

To one pint of the cut cabbage, have three eggs boiled hard, mash the yelks with a spoon, and add gradually one wine glassful of oil, then pour in one wine glass of vinegar, one tea spoonful of common mustard, or a dessert spoonful of French mustard, salt and cayenne pepper to the taste.

Pour the mixture over the cabbage, stir it well, and serve it.